No, this thread has nothing to do with the movie â€œone Crazy Summerâ€

Bosnian Burgers “World’s biggest Burgers”Barbecue Planet Page# 315In PrepClick on thumbnails to enlarge , I cheated a little on the technique I had these plastic 7.5-inch wide plastic containers- they seemed to have the perfect width and depth.I lined one of them with plastic wrapPressed the meat on top of the plastic wrapCovered the top of the meat with the access wrapI then placed the second container on top and applied pressure evenly to mold the burgerPlaced the molded burgers on a cookie sheet and refrigerated them overnight.Grilled them the next dayServed them according to Steven’s recommendation Grilled Eggplant salad Barbecue Planet Page# 71They were sooooo good!!Thank you Steven!!I couldn’t resist putting some of the leftover meat on skewers; the recipe was so close to kofta

Last edited by BBcue-Z on Fri Sep 07, 2012 3:01 pm, edited 1 time in total.

Here is an interesting burger I did a while back. Iâ€™m bringing it back to get things started

Sliced Ham, Monterey Jack cheese, grilled fully cooked chicken breasts and ground beef
Split chicken breast in a half, and place a slice of ham and cheese
Top with the other chicken piece
Season the ground beef with S&P and favorite spices and form it around the stuffed chicken breast
Wrap with plastic wrap tightly and refrigerate 8 hrs to overnight.
Grill over direct heat until the beef is cooked and the stuffing warmed thoroughly. Youâ€™ll start to see some of the cheese oozing out when the inside is fully heated.
Topped them with mushroom gravy
Yum!!!

Here are some burgers I grilled about a week ago. They're similar to the ham-beef-chicken creations Z posted but not quite as involved and were based on a recipe that I received from the email list "Recipe du Jour".

It starts with ground beef and a mix based on dried parsley. Too bad depth-of-field isn't one of the ingredients.

After making the beef mixture I made 8 equal patties. Half were topped with a slice of deli ham and some shredded Swiss cheese, and at this point I deviated from the recipe by adding a dollop of Boetje's Dutch mustard. The 4 remaining patties were then used to seal the filling inside the burgers.

Since the filling doesn't need to be cooked the burgers need only enough time to cook the beef.

Wow, I even cared enough to toast the buns and buy fresh tomatoes and lettuce. I can't remember for sure but I might've been trying to cook my way out of the doghouse.

A cross-section of my burger. The mustard added an interesting, unique flavor but I wonder if a more savory variety might've been a better choice.

I love this idea...and in keeping with the spirit, does anyone have a reliable source for 80/20 or 75/25 ground chuck? I recently found 73/27, but the meat was listed as having originated in about nine different countries, which made me highly skeptical of it.